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6 large eggs

1 15-oz. can crushed tomatoes

4 cups salad spinach, chopped

1/2 cup parsley, chopped

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, chopped

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon cumin, ground

1 teaspoon coriander, ground

1 teaspoon honey

1 teaspoon salt

1/4 teaspoon red pepper flakes

2 oz. feta cheese (optional)

  1. Drizzle the olive oil in a 12-inch skillet and place the pan over medium- high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green.
  2. Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.
  3. When eggs are done to your liking, sprinkle with parsley and feta, if desired.
  4. Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

GF V

Yield: 6 servings